Shrimp Creole

SERVES: 4-6
PREP TIME: 15 MIN
COOK TIME: 35 MIN

INGREDIENTS:

• 2 CUPS ORGANIC LONG GRAIN WHITE RICE
• 2 LBS LARGE GULF SHRIMP, PEELED & DEVEINED
• 2 TBSP BUTTER
• 1 TBSP OLIVE OIL
• 1 LARGE YELLOW ONION, CHOPPED
• 1 GREEN BELL PEPPER, CHOPPED
• 2 RIBS CELERY, CHOPPED
• 4 CLOVES GARLIC, MINCED
• 1 CAN (14 OZ) DICED TOMATOES
• 1 CAN (8 OZ) TOMATO SAUCE
• 2 TBSP TOMATO PASTE
• 1 CUP SEAFOOD OR CHICKEN STOCK
• 2 BAY LEAVES
• 1 TSP WORCESTERSHIRE SAUCE
• 1 TSP PAPRIKA
• ½ TSP CAYENNE PEPPER
• SALT & BLACK PEPPER TO TASTE
• 2 TBSP LEMON JUICE
• ½ CUP CHOPPED GREEN ONIONS
• ½ CUP CHOPPED FRESH PARSLEY

INSTRUCTIONS:

1. SAUTÉ AROMATICS:
IN A LARGE SKILLET, MELT BUTTER AND OIL OVER MEDIUM HEAT. ADD ONION, BELL PEPPER, CELERY, AND GARLIC. COOK UNTIL TENDER.

2. BUILD THE SAUCE:
STIR IN DICED TOMATOES, TOMATO SAUCE, TOMATO PASTE, STOCK, BAY LEAVES, WORCESTERSHIRE, PAPRIKA, CAYENNE, SALT, AND PEPPER. SIMMER FOR 20 MINUTES UNCOVERED, STIRRING OCCASIONALLY.

3. COOK THE SHRIMP:
ADD SHRIMP TO THE SAUCE. SIMMER UNTIL SHRIMP ARE PINK AND COOKED THROUGH (ABOUT 5-7 MINUTES). STIR IN LEMON JUICE, GREEN ONIONS, AND PARSLEY.

4. SERVE:
COOK RICE ACCORDING TO PACKAGE. SPOON SHRIMP CREOLE OVER RICE. SERVE WITH CRUSTY BREAD TO MOP IT ALL UP.